Monday, 24 March 2014

Gluten-free lemon and rosemary polenta cake

Gluten-free Lemon and rosemary polenta cake

I love going to Clandestine Cake Club meetings as they provide so much inspiration for new
cakes. When Debs, the organizer of the Newark & Sherwood group,
announced that the theme for the last meeting was 'Mary, Mary quite
contrary, how does your garden grow?' I knew there was only
ingredient that the cake needed to contain – rosemary.

Through rain and shine, snow
and hail, my rosemary plant keeps on growing. In fact in the first
few months of the year it is the only thing that is edible in the
garden. I tried to get some blood oranges to go with the rosemary but
it seems supplies never made to my local shops. Instead I went for
lemons and I'm glad I did. The zing of the lemons was a great
combination with the rosemary and worked well with the almonds and
polenta.

This month for my Love Cake the challenge is 'Giving up' which means baking a cake
without one of the four basic cake ingredients of wheat flour,
butter, sugar and/or eggs. In this cake there is no wheat flour as it
has been replaced by the polenta and almonds to make it gluten-free.

Karen at Lavender and Lovage
runs the Cooking with Herbs and this month has made a special request for recipes
containing rosemary.

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